Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (cut in half lengthwise)
  • 2 eggs
  • Flour (for dredging)
  • Garlic powder
  • Salt & pepper
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 4 tablespoons butter (divided)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 tablespoon fresh chives (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh oregano (chopped)

Instruction

  • Prepare three bowls: put eggs (and whisk them with a fork) in a bowl, flour in a bowl, and breadcrumbs and parmesan in the third bowl.
  • Heat olive oil and half the butter in a skillet on medium heat.
  • Prepare chicken by cutting them in half lengthwise (butterfly them then cut them so there's 4 pieces of chicken in total). Sprinkle them with garlic powder and salt and pepper, to taste.
  • Dunk the chicken pieces one by one first in the flour, then the egg, and then the parmesan/breadcrumbs. Once all the pieces of chicken have been breaded, add them to the pan. Cook them for about five to seven minutes per side.
  • While the chicken is cooking, chop the herbs.
  • Once you've cooked the chicken, remove them to a plate and set aside.
  • Add the Dijon mustard, remaining butter, lemon juice, water, and herbs to the skillet. Stir to ensure it's a consistent mixture.
  • Add the chicken back into the pan and cook for a few more minutes until the sauce has slightly thickened and the chicken is cooked through. Take care not to overcook the chicken.
  • Serve immediately with sauce drizzled on top of the chicken.